This Southwest Breakfast Skillet Recipe is perfect for weekend mornings and busy work week mornings. It is full of vegetables, but tastes like ore comfort food. Enjoy this Southwest Breakfast Skillet on its own or with some toast!
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Why you'll love this recipe
✔️ This is a quick and easy breakfast that can be made any day of the week.
✔️ It has tons of flavor, thanks to the peppers, onions, eggs, and shredded cheese.
✔️ This is perfect for feeding your family on busy mornings or weekends when you have more time to relax.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- bacon and pork sausage
- frozen hash browns, though you can use cooked russet potatoes or red potatoes.
- medium onion - use can use white, yellow or red onion
- red bell pepper or green pepper
- eggs
- cheddar cheese
- salt and pepper
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large skillet or cast iron skillet or medium heat, cook bacon until crispy and remove from pan onto paper towel.
- Add potatoes and cook in the bacon grease until browned.
- Add vegetables, if using and cook until tender, about 5 minutes.
- Stir in sausage and crispy bacon and heat through.
- Make four small wells in potato mixture and carefully break eggs into each well.
- Cover pan and cook over medium low heat until whites of eggs are set, about 8-10 minutes.
- Sprinkle with cheese and cook until melted.
- Salt and pepper to taste.
- Serve immediately with toppings of your choice.
Equipment
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- 10-inch Cast-Iron Skillet though you can use a large nonstick skillet.
FAQ's
No, you can certainly use fresh hash browns. Just make sure to cook them long enough so that they are nicely browned and crisped.
Yes! This is a great way to use up any vegetables you have on hand. Try adding mushrooms, zucchini, or kale.
You can definitely make this recipe without meat. Just cook the vegetables until tender and then proceed with the recipe as written.
Some of our favorites are sour cream, diced avocado, diced tomatoes, and hot sauce. But feel free to get creative and top it with whatever you like!
Things to know
- First, you'll want to make sure that your bacon is nicely crisped.
- You can certainly use fresh hash browns for this recipe, but we find that frozen ones are just as good and much easier to work with.
- Be sure to cook the eggs until the whites are set to serve sunny side up.
- Use the grease from the breakfast meat to prevent your hash browns from sticking. This will also help them develop a nice crispy exterior.
- If you are not using meat or are using a lean meat like ham, you will need to add a small amount of olive oil to the skillet to prevent the potatoes from sticking.
- The eggs ensure you get a complete protein, while the peppers and onions give you a dose of vitamin C, iron, and fiber.
- Garnish this southwestern breakfast skillet with fresh cilantro or diced green onions.
Variations
- If you like things spicy, definitely add some diced jalapenos to this recipe or you can add a dash of cayenne pepper or chili pepper.
- You can also top your Southwest Breakfast Skillet with a drizzle of hot sauce, pico de gallo or salsa.
- Try switching up the type of cheese you use - I think cheddar is amazing in this recipe, but shredded Monterey Jack or even pepper jack would also be great.
- Are you on a low carb diet? You can use diced sweet potatoes or leave the potatoes out altogether.
- Increase the protein in this recipe by add some drained black beans to the sausage mixture.
- You can also use turkey sausage or turkey bacon to this breakfast skillet if you are on a low calorie diet.
Storage
Refrigerate - To store, allow the skillet to cool completely. Cover with foil or plastic wrap and refrigerate for up to 3 days.
Freezer - To freeze, allow the skillet to cool completely. Cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat - To reheat, preheat oven to 350 degrees F. Place frozen skillet in oven and bake for 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes each.
Related recipes
- Are you a fan of healthy breakfast recipes? If so, this Easy Huevos Rancheros recipe is just what you are looking for.
- Do you love breakfast potatoes? I sure do! This Easy Breakfast Potatoes recipe is the perfect way to start off your day.
- Want to feed your family something healthy and filling for breakfast? Look no further than this Easy Frittata recipe.
Serve with
- This Papaya Breakfast Bowl is fresh, creamy and simple to make it would pair well this hearty breakfast potatoes recipe.
- Pair this simple breakfast skillet with a creamy and rich smoothie like this Chocolate Peanut Butter Smoothie recipe.
- Are you looking for a sweet and savory side to pair with this hearty recipe? This Mexican Fruit Salad is just what you are looking for. Not only is it easy to make but it's also filled with fresh flavors.
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Southwest Breakfast Skillet
Equipment
- Cast Iron Skillet
Ingredients
- 6 strips bacon cut into 1 inch pieces
- 4 cups frozen hash browns
- ½ cup sweet onion diced
- ½ cup red bell pepper diced
- 4-6 breakfast sausage chopped
- 4 large eggs
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet or cast iron skillet, cook bacon until crispy and cook sausage. Remove from pan, drain on paper towel.
- Add potatoes and cook until browned.
- Add chopped onions and red peppers and cook until tender, about 5 minutes.
- Stir in sausage and bacon and heat through.
- Make wells in the pan and carefully break eggs into each well.
- Cover pan and cook over medium low heat until whites of eggs are set, about 8-10 minutes.*
- Sprinkle with cheese and cook until melted.
- Salt and pepper to taste.
- Serve immediately with toppings of your choice.
Lois says
I’ve made and we have eaten this and it’s just a great meal. We had it for and evening meal rather than breakfast but it works for what ever you want. Love it.
Debra Clark says
Thanks Lois, that's terrific! I'm glad it's a hit all day long.